My Evolved Life | Episode #1 – Chelsey Love | Get Away From Diets

My Evolved Life | Episode #1 – Chelsey Love | Get Away From Diets


You’re listening to My Evolved Life, a podcast
that simplifies health and fitness, and helps you maximize your life. My name is Vu Nguyen and I’m the creator of
the Evolution Training System. We’re so lucky to be living in the information
age, meaning it’s easier than ever to access information and find answers to any questions
you may have. But, isn’t it confusing when you read information
that’s conflicting, or worse yet, just sounds wrong? I’ll be sitting down with industry professionals
to give you clarity and leave you with tangible actions you can immediately take to improve
your physical, mental, and psychological health. On today’s episode, I had Chelsey Love on
the show a registered dietitian. We had an incredible conversation about nutrition. We covered topics such as intuitive eating,
how to read a label, getting screened for celiac disease amongst many other things. I learned a ton and I guarantee you will as
well. Let’s get into the show. Welcome to the show, today’s guest is Chelsey
Love. Chelsey has been a registered dietitian since
2010, her goal around food and to simplify nutrition to empower others to make tangible
healthy lifestyle changes. Chelsey believes that food is one of life’s
pleasures to be enjoyed and not feared. And Chelsey’s mission is to help her clients
find a happy place with their bodies and with food without all the gimmicks restrictions
and diets. So, with that being said Chelsey welcome to
the show. Thank you so much for having me, you nailed
it. Thank you very much you know you have a great
story we’re super excited to have you on the show. I know you’d be so, so informative for the
viewers. Thank you for having me. So, nutrition is such a massive, massive subject
huge but today I really want to get into the topic of dieting. I know it’s one of the reasons why so many
of us fail in our journeys towards health. So, let’s start here from the standpoint
of a registered dietitian, what is a diet? That’s a great question. So, there’s a lot to unpack when you ask about
a diet because you could look at a diet as simply what we eat. And you can also look at a diet as something
that has a lot of restrictions, a lot of rules, a lot of pain and suffering. So, if we’re talking about a diet in terms
of what we eat, it can be extremely healthy. It can be very neutral. If we’re talking about the diet in the sense
of you know dieting specially to lose weight especially with a fad diet. Then it’s not a good thing, it’s something
that can be very harmful to our health and my approach is to help people improve their
nutrition without dieting. So, it’s complicated. It is, it is. So, you actually hit a topic right away here. You used the term fad dieting. So, how would you describe the difference
between dieting and fad dieting? That’s a great question. When I think of the word fad diet, I think
of restriction. I think of hard rules, no flexibility. I think of, if it sounds too good to be true,
it probably is. I think of diets where the company requires
you to purchase their products, their shakes, their magic potion. And I worry about that because although that
individual might get results in terms of weight loss, what happens when they stop that said
thing? 95% of the time it fails. I don’t want to put words in your mouth but
I know from just reading your bio, and what have you, you’re not a proponent of dieting
per se. Can you get into that a little bit more is
there a past behind that or what kind of led you to that stance on dieting? Well I think the people I work with often
come to me because they’ve been on the fad diet roller coaster for their whole life. I am probably going to say women a lot here
because I work with about 80% of women. But, a lot of women come to me and they’ve
said that they got put on “Weight Watchers” when they’re 12 years old. You know, food for their whole lives was an
off the wagon, on the wagon. Am I being good today, am I being bad today? So, I think we need to get back to just eating. Just taking the “good” and “bad” out
of food and working towards those small changes that feel more like little habit nudges as
opposed to an overhaul. So, what would be some of those small changes
be? I think first of all we need to meet the person
where they’re at. So, there are some individuals who are doing
a really good job overall, and they need little tweaks. Like for instance: “hey, I think you might
use a little bit more protein at lunch to carry you through a little bit better leading
into the afternoon”. Little changes like that. And, for some people, they’re really starting
from kind of the ground floor. Meaning they need to learn about, you know,
what is a balanced meal? What are good sources of protein, fat, and
carbohydrates? And, also not to fear carbohydrates at the
same time. So, it’s funny that you say that because,
well, you’re suggesting that the smallest of changes can have large, large impacts or
make large changes. But, we as people, we tend to get into this
mind space where it’s a home run or it’s nothing. So, either we revamp our whole repertoire,
you know, or we just don’t do it at all. So, what would you say to a person that says:
“hey, you know what, changing my lifestyle… it just… it’s too much work, so I’m not
even going to try”. What would you say to that individual to urge
them along? Well, we have to get down to the reason why
they want to change habits in the first place. Is it because their doctors making them? Is it because they think they quote “should”? You know, what are the motivators? Do you want to have more energy at two o’clock
in the afternoon? Is your digestion really bad? Are you dealing with, you know, a ton of bloating,
constipation, diarrhea? There are so many reasons to eat healthy that’s
not just to lose weight. So, I was just going to ask the question because
I kind of knew the answer already. What is the most common answer or reason that
you hear? It’s probably weight loss. It is. And there’s nothing wrong with that inherently. I think, you know, because we grew up in diet
culture, right? We have that in the back of our minds that
we should, you know, be as lean as we can. And, I want to challenge that thinking. I think, you know, there is space for the,
one of my favorite podcasts, Balance 365, says “in the messy middle”. In that, you can absolutely try to lose weight
as long as it’s done in a healthy way that feels sustainable in the long term. But, you don’t have to lose weight. There’s also this you know body positivity
and health and every size movement which is incredible, and I think it’s so important. Those approaches really want to move away
from weight loss altogether. And, I’m sitting here, kind of in the middle
in that, you know, I definitely work with people with goals to lose weight. But, we absolutely make sure that it’s health
first, weight loss second. Absolutely, that sounds like a great reason. Now we just had to have you on the show for
the primary reason that the whole reason this show exists is to clarify all the misinformation
because there is an abundance of information out there. And one of your philosophies is to debunk
myths. So, if you were to pick a top one or top three,
whatever you choose. What would those be? Oh gosh. There’s so many, so many. I guess if I had to pick kind of the top ones… I really want to debunk the myth that we must
detox our bodies. That, you know, come January or September,
I mean pick a month, people want to do a, you know, a 30-day cleanse. And, clear out all the quote “gunk” in
your system. And, that’s simply not based on science. We know that our livers and our colon and
our kidneys are really good at detoxifying us. And, unless it’s a, you know, drug addiction
scenario, or it’s bad enough that you need to be hospitalized, you do not need a detox. That, for sure. The other one that I love to myth-bust is
all the confusion around carbs. When people say well “I can’t eat bread,
bread is fattening”. And, my eye twitches a little bit. You know carbs are not inherently bad. In fact, no food is inherently bad. But, I think carbs, especially in the last
five or ten years with, you know, very low carb diets, the keto diet, etc., people are
really having quite a worry about carbohydrates. Like, are bananas bad? Are carrots bad? Firstly, let’s take good and bad out of the
equation altogether. Secondly, carbohydrates are what our body
lives on. It’s the gasoline in the tank. And, there’s not a single case in my 10 years’
experience that someone’s health issues or their weight gain were because of fruits and
vegetables. It’s just not the issue, right? People forget that carbohydrates do include
fruits and vegetables and dairy products and beans and lentils and all sorts of health-promoting
foods. Often, when they say, you know, “I’ve cut
out carbs”, they mean they’re not eating bread and cereals and pasta, and that sort
of thing. And, there are reasons why people need to
be careful of gluten, of course, celiac disease, etc. But, for the average healthy person, there’s
no reason to cut those things out even when you’re trying to be healthy and lose weight
as well. So, it is very interesting because these myths,
they exist for a reason, right? Now, we are kind of a followership type species
where, if we see Jane losing weight because she’s on keto, or we hear Steve speaking about
intermittent fasting at the kitchen, we’re going to try to follow suit. Because somebody else experienced success,
we are going to try it and try to experience the same success. So, with that being said, do you see social
media playing a role in contributing to these myths? Absolutely, yeah. I think social media can be a good thing and
a bad thing. I mean, it gives a platform to a lot of professionals
to get our messages out there, for sure. It’s free platforms, so it’s accessible. But, as you know, there’s a lot of noise out
there and, you know, looking at the actual credentials of an individual, not just if
they have visible abs or thousands of followers. Right, right. So, I was just going to ask how does one who
is, I don’t like to use the word “layman” but, you know, just the average person… How is he or she, without knowledge, supposed
to differentiate somebody who has knowledge from somebody who doesn’t, without just making
a snap judgment like, “oh, he or she has a six-pack so they must know what they’re
doing”? That’s right, yes. In nutrition land, you can look for the initials
RD or Registered Dietitian. Here in Alberta, the College of Dietitians
also protected “Registered Nutritionist” and the title “nutritionist” as well,
but that’s not true across the country. So, that is a pretty good start, for sure. That’s not to say that there aren’t amazing
professionals on nutrition that are not dietitians. There’s a ton of them. But, you want to look at it, you know, do
they have any credentials at all? Are they selling something? Are they pushing a product? Are they trying to recruit you to their team? A few red flags for sure. But, I think starting with looking at their
credentials, looking them up. Are they registered under a college? You know, nursing, Master of Public Health
of Dietitians, that’s a good place to start for sure. Now, nutritionists outside of Alberta, it
does not have regulation. So, you can have anyone calling themselves
a nutritionist. And, I know of a lot of nutritionists that
are amazing, incredible and full of good information. And, I also know of some nutritionists that
give questionable advice too. So, you have to look at what kind of advice
they are giving out. Are they, you know, pushing the no pain no
gain, weight loss over everything, “look at my abs you can do it too”? Or, are they more of a moderation-based approach? That’s a pretty good sign. So, I want to give the viewers some tangible
examples. Do you have clients come in with a preconceived
notion of what they should be doing, and you just had a difficult time convincing them
that: “hey look, what you’re doing may not be working for you”? Yes, definitely. Clients come with a lot of food rules, especially
if they have a long history of dieting. For example, well, I can’t eat after 7 pm…
that will turn to fat. They’ve got food rules like, I’m not allowed
to have carbohydrates after a certain time. You can see there’s a lot of myths around
carbohydrates, for sure. So, yeah. I think people are more confused than ever
before because of so much information that’s accessible. And misinformation, you know, people will
scroll through their social media and see one quote “expert” promoting you know
very low carb, keto, paleo, what-have-you and the next quote “expert” is, you know,
very higher-carb, plant-based. And, it can be very confusing. So, there are food rules on top of confusion,
you know, mixing different principles and nutrition. And then, they’re just stuck, confused. So, we gotta, I call it, zoom out a little
bit look at the big picture. For sure. So, let’s stick on that topic about carbs
real quick. When, back in the day when I was not educated
on the matter, carbs to me were rice, potatoes, bread, pasta. You know what, I would say that a large part
of the population is still of that mindset. But, carbs go far and beyond those items. Are there any carb items that or carb foods
that you think that the average person wouldn’t think are carbs? Yeah, absolutely. It’s a huge umbrella in nutrition land. So, you have carbohydrates and underneath
that umbrella is sugars for sure. And sugars are, you know, what we think of
right away, cakes and sweets and, you know, Halloween candy that I’ve been getting into
lately. But sugars are also from your Apple and your
banana and other nutrient-dense stuff. Under the umbrella of carbohydrates, we also
have starch. So, think potatoes and pasta and those types
of foods. And then, if we kind of break that category,
even more, there’s what I call slow carbs, or they convert into blood sugar slowly; they’re
higher in fiber. Like your wild rice, your sprouted grain breads
compared to the white bread and white rice, etc., which are more fast carbs; they convert
really quickly. So, that’s going to be a big difference in
terms of blood sugar control and also fullness. And then, the other kind of subcategory of
carbohydrates is fiber. Technically it’s different. So, fiber is not absorbed by your body and
that it’s not converted to energy. So, I always try to get people to eat enough
fiber and, of course, a good way to do that is foods like fruits and vegetables, nuts
and seeds, beans and lentils, and a lot of those foods overlap with the other categories,
of course. So, same train of thought. Let’s stick with carbs. To me, it seems like this whole celiac disease,
it kind of came almost like a movement. Like over the past decade it became very,
very prevalent. Can you kind of explain what celiac disease
is and how you can identify some of the symptoms? Oh, absolutely. So, celiac disease is not very common. In Canada, it’s about 1% of the population. There’s also what we call non-celiac gluten
sensitivity. So, celiac disease is an autoimmune disease. So, symptoms would be iron deficiency, it
would be constipation, extreme bloating pain, gas, diarrhea. So, a lot of those same symptoms are overlapped
with IBS. And so, some people think they have IBS until
their doctor does a celiac screen test, which is via blood work, to start. So, I do encourage everyone, before trialing
the gluten-free diet to make sure to get screened. It’s first a blood test and then a biopsy
to confirm. But, the problem is, if you go gluten-free
without confirming then you can get a false negative. Basically, what happens with celiac disease
is your small intestine has microvilli. And they’re like, picture like a shag carpet. They really help you to absorb your nutrition. In celiac disease, they’re not that beautiful
shag carpet, it’s like hardwood floor. The villi are destroyed; they’re flattened. So, they can’t absorb. You don’t absorb. So, that’s why iron deficiency is so common. So, you go on a gluten-free diet if you’re
celiac, the villi will improve, and then you absorb your nutrients again. So, you could go on the gluten-free diet and
heal yourself, get the test, and say that you’re negative when you’re actually positive. So, the screening is very important. If you get screened and you’re negative for
celiac, but you still find that you’re, you know, you eat pasta or bread and you’re like
really bloated, pain, it’s possible you could have the non-celiac gluten sensitivity, which
is about five to ten percent of the population. So, the rest of us, you know, the ninety so
percent is okay with gluten. You know, I’m so shocked by that statistic. I would have thought that way more than one
percent, just based on, you know, the way that people are talking on social media. I think a lot of people misdiagnose themselves
as well. That’s probably why it seems like a lot more
people are celiac. Because, you know, I don’t feel well after
I eat “X”. So, I must be a celiac. That’s the self-diagnosis, and that’s why
you say it’s so important to get screened to get that positive identification. That’s right because there’s a big difference
between the sensitivity which, you know, you can just, you know, avoid the foods that bother
you versus celiac where it cross-contact or cross-contamination is a big deal. So, you can’t even share that cutting board
with a gluten bread for instance on your gluten-free bread. So, it’s a big issue. So, you need to know. It’s not something that I would recommend
to just self-diagnose, for sure. So, I didn’t expect to go down this path,
but this is very informative. So, I want to kind of stay here. So, you’ve talked about carbs being very demonized
historically, but its counterpart fats, maybe they’re not necessarily counterparts, but
fats have been demonized as well. Do you want to kind of speak about fats a
little bit? I would love to. It’s one of my favorite topics. Okay, there you go. I knew that. Yeah, so in the 1990s, even a little before
that, it was all about low fat, low-fat everything. I remember we had low-fat yogurt, we had low-fat
salad dressings. And, what happened was, we all basically ate
more carbohydrates. So, there are only three macronutrients. There’s carbohydrates, protein, and fat. So, we can’t have low everything. So, now we know that fat is healthy and there’s
kind of good, neutral, and bad fats. So, of course when we want to emphasize the
good fats like from plants and fish and we know we’re doing something good for our body. The omega-3 fats from fish and walnuts and
ground flaxseed and chia seeds are very anti-inflammatory for the body. And, we know that people have less heart disease,
less cancer, less diabetes, etc. when they’re eating more of these healthy fats. We know that we don’t want to over-consume
saturated fat. So, that’s fat that is more from animals that
are not fish. So, that’s your meats, your dairy products,
your butter, etc. So, it’s not that it’s evil it’s just that
we want to emphasize the good fats from fish and plants, more. So, the bad fats. Let’s not… we don’t need to categorize them. If you’re walking down the, you know, just
a standard shopping aisle, could you quickly identify a good versus a bad. Yes. So, the worst fat is called trans-fat and
trans-fat is a man-made fat and it’s from hydrogenated and partially hydrogenated oils. So, the best way to see this is by reading
the label. So, looking to see, you want zero grams of
trans-fat. But, more importantly, we the ingredient list
and avoiding anything hydrogenated oil, partially hydrogenated vegetable oil. That’s something that you want to avoid for
sure. So, it’s in a lot of processed food. It has a nice mouthfeel. It has a very long shelf life. So, the processed, you know, baked goods that
last for, you know, a year on the shelf, right, likely has trans-fat. So, not nearly as complicated as we make it
out to be. That’s right. Yeah, simplify. Great. So, nutrition labels. They are another source of overwhelm for a
lot of people, right? So, as a professional in the field, you look
at a nutrition label and I’m sure, you look at it… boom, you know, you know, if it’s
good or bad. You said looking at the ingredient list. What do you do when you’re reading that ingredient
list and half of those terms are foreign to you? That’s very common. It’s very common. And there’s a lot of fearmongering about,
you know, ingredients that you don’t understand and pronounce, etc. So, you know, just because something has a
long list of ingredients doesn’t necessarily mean that makes it bad. However, usually, we want to emphasize simpler
ingredients. Things that you can recognize that’s closer
to whole foods. So, I would emphasize more of the simple ingredients
that you recognize. Paying attention to the order of the ingredients
is important because they’re listed by weight. Yeah. So, if you’re looking at a granola bar and
the first ingredient is glucose-fructose and, of course, anything with “ose” is sugar. So, there’s more sugar in that than oats. Simple rule. Very, very simple rule. So, to deviate from labels, I know that there
is a little bit of a trend where more and more of us are starting to count calories. Where do you stand on that? Yeah. Again, I’m kind of in the messy middle in
that I feel like calorie awareness can be a useful tool. I think when it starts becoming obsessive
and the individual is, you know, really avoiding situations where they can’t calorie count,
then it can be a problem. Right? When it’s very restrictive and you’re looking
too much into the numbers. But, if you’re using it as a knowledge tool
to look and, you know, you look up a restaurant meal, for instance, and, you know, that salad
has 1200 calories and the fish tacos with the side salad has 650. You can use that calorie information to make
an informed choice. But, if you’re, you know, restricting yourself
because you only quote have 300 calories left for the day. Then that’s maybe a problem. So, I think it can be used in certain situations. I also think that it depends on the personality
of the individual. Right. So, be informed, don’t make it gospel so to
speak. Be informed, not obsessive. Not obsessive. We are a very, very obsessive being though. Like, that’s just who we are. All or nothing. It’s our biggest downfall, whether it’s
nutrition, just exercise, or just anything in general. So, you’ve said a couple of times, so far. Doing what you feel. So, would you call that kind of being intuitive? Leading to intuitive eating… Now intuitive eating, to me it makes so much
sense. Just doing what you feel is right. However, there are cases, and I’m sure there
are many of them, where somebody’s intuitive means eating six donuts at night. Let’s talk a little bit about intuitive eating. Where do you stand on that? I think it’s fantastic. Intuitive eating is a large topic for sure. I have colleagues that are intuitive eating
specialists or certified intuitive eating counselors. So, it’s a big topic. It’s a lot to unpack. The main source of information, the most popular
book is called Intuitive Eating. It’s by Evelyn Tribole and Elyse Resch. And, intuitive eating, I think most of us
think that it’s just: “eat when you’re hungry and stop when you’re full”. But, that’s only two out of ten principles
in intuitive eating. So, the main kind of underlying principle
with intuitive eating is letting go of the dieting mindset. Letting go of food rules, respecting your
body at any size, no matter where you are in your journey. Also, really listening to your body’s queues
and not just tongue hunger; stomach hunger and mental hunger and heart hunger, those
are all a little bit different. And, giving yourself full, 100% permission
to eat all foods and this feels very uncomfortable for people coming from a history of dieting. Wait a minute, you say I can eat anything
and everything. Aren’t I just gonna eat six donuts every night? Well, what happens is you might at first. You know, because you were restricting and
you weren’t allowing yourself those foods, they were put up on a pedestal. So as soon as you restrict something it’s
human nature to crave it more, right? What do you think of when I tell you don’t
think of “pink elephant”. You think of it right away, right? So, it feels very uncomfortable at first to
think, wait I don’t have to restrict anymore? I’m just gonna eat all the sugar all the time. And, you might. And, you might eat passed fullness. And, you’ll notice though you’ll learn how
that feels. And, after a while it… you’ve taken off
that food from the pedestal now. So, you’ll be able to say no to that stale
donut because it’s not gonna do anything for you. You can then, once you heal your relationship
with food, keep ice cream in the freezer now, and have half a cup and put the rest back. It’s a process, but it’s possible. So, I really like what you said there because
even for me I didn’t actually think of it this way. But, based on what you just said, intuitive
isn’t just a knowing. It’s also a feeling. That’s a very, very fascinating concept. Now, my biggest concern with intuitive is
a lot of the time, especially nowadays with… going back to social media, intuition is no
longer your intuition. You’re going to go based off of somebody else’s
intuition, right? It is just osmosis. I think that’s, that’s how we’re structured. So, somebody who is so prone to doing what
other people do, how would you get them to start to get the ball rolling and going based
on what they believe and what they feel? Well, I think it’s important. I mean, one of the principles is to challenge
the food police. And, the food police not only from others
but within as well. Looking at what kind of food rules do you
have and why. Let’s challenge them. Where did that come from? What are your actual goals? Do you want to be living, you know, off the
diet, on the diet for the rest of your life? Or, do you want to make peace with food? So, sometimes it’s a lot to unpack and often,
I’m referring clients out to, you know, Registered Psychologists, etc. because that’s the dream
team. I know where I can’t, you know, dive as deep
as a psychologist professional could. But, yeah it could be many years to work on
this, for sure. Right. And that food police could be in the form
of your parents who you lived with for twenty, thirty years and you follow all of their practices
and their beliefs. So, it can be very, very tough. It’s complicated. It is. So, let’s leave the audience with something
very, very tangible. Something that they can put into action right
away. So short of saying the very obvious like drink
more water, eat more greens, eat whole foods. Is there anything that comes right to mind
that if they were to put into practice they would start seeing progress? Excellent question. I think right away, I’m going to “what makes
a balanced meal?”. So, a balanced meal would have all three macronutrients:
proteins, fats, and carbohydrates. Remembering that carbohydrates are also fruits
and vegetables. So, for instance, if they were used to having,
you know, Rice Krispies and skimmed milk. That’s not a whole lot of protein, there’s
no fiber there. Do we bump that to, you know, oatmeal for
more fiber? Do we add protein by adding, you know, yogurt
on the side or hemp parts or something like that? Or fats with ground flaxseed or peanut butter. Etc.? If it’s a salad, you know some people are
just having plain ol’ salad for lunch and then they wonder why they’re starving at one
o’clock in the afternoon. Adding in some sort of protein… it doesn’t
have to always come from meat. It can be chickpeas or cottage cheese or again
hemp parts or something like that. And then, using real salad dressing. Use real olive oil. Put some pumpkin seeds on there. Make sure your meals have, for sure, protein,
fat, and carbohydrates. Great, so just to go a step further. And, I don’t want you to go too deep into
this. But, proportionally speaking, on an average
meal. Say, let’s use dinner as an example. Between proteins, fats, and carbs, how do
you, kind of, balance that plate? Yeah great question. So, we start with protein. And, that will look different depending on
the individual because we know some people are vegetarian. And so, in general, it’s about the palm-size
of your hand or a good protein serving or call it a quarter of your plate. That works for a lot of people. Your carbohydrates would be about a quarter
of the plate, as well, or about a closed fist. That’s about a cup. Of course, these are general guidelines. Yeah, we’re not talking about Shaq’s hands. His hands are massive. Right, exactly! So, a quarter of your plate protein. A quarter of your plate carbohydrates or starches. And then half of your plate, produce; the
vegetables, the salad. And, then some sort of fat on there. Be it a salad dressing, you know, oil that
you’ve cooked with, avocado, and the sky’s a limit there. But, that is kind of a “can’t go wrong”. You know, if you’re confused start there. We call that the healthy plate. Your produce cooked or uncooked? It doesn’t matter. Doesn’t matter. Yeah whatever you prefer and variety is king. Great well I feel like I could we this can
go on forever we could I can ask you hundreds of other questions but we’ll leave it there. We would love to have you back on the show
there are so many other topics like I said we can cover. So, Chelsey what is next for you right now
you’re doing so many different things. I know you’re a big proponent of cardiovascular
health. I didn’t want to ask you about it actually,
do you want to take a moment to talk about that at all? Yeah for sure I can. And why you’re so passionate about it. Absolutely yeah, so most of my career well
all my career has been one-on-one counseling and I’ve always had an interest in heart health
cardiovascular disease and then my dad suddenly passed away from a heart attack in 2013. And so that of course after the dust settles
and the shock it just you know fires up that passion, even more, to help my clients reduce
their risk because of course there’s things that we can’t control like genetics. But let’s work on the stuff that we do have
control like what we eat and how much. Great that takes us to what is next for Chelsey
it seems like you’re already doing so much but what is the next step for you? Thanks yeah, no I’m just working on my private
practice business it’s called Chelsey Love nutrition. It’s one-to-one counseling most of its virtual
so most people check in either Saturday morning coffee or even at work during their lunch
break for instance. So yeah I’m just building up my practice there
and I’m also in person here in Calgary at South Center health and wellness on Monday
evenings. So, people do have the option and come see
me face to face there is something to be said about looking someone in the eye. But the virtual thing has been great because
people are really appreciating the convenience and you know there is no traffic especially
no winter traffic, no parking, and no waiting room. So, it’s been great. Great so I really do want to give you the
opportunity to talk a little bit more about that, so what does a virtual practice look
like. So, when I land on your website and I choose
to sign up what does that experience look like for me as the customer the consumer. Yeah so you can find me on my website at ChelseyLovenutrition.com
you can reach out and inquire about the program and then I’m personally emailing you back
and telling you about the options. There are two different counseling packages,
one is what I call a shorter commitment so it’s about three to four months long. And then the longer commitment is about six
to eight months long. So that I’m emailing you the options we schedule
a 15-minute what I call a discovery call. So, I answer your question kind of get to
know you a little bit make sure that we’re a good fit because sometimes I’m referring
people out to experts that I think might fit the individual more. Then we start with a fifty to one-hour nutrition
assessment go over a detailed questionnaire and then we can go from there. So, there’s no one-size-fits-all. Some people do really well with starting off
with a meal plan as a tool in the toolbox and other people don’t need that at all. So, it really depends on where you’re at and
what you need. Great, great well I’m super excited for you. You’re very, very passionate about what you
do you are a wealth of knowledge so with that wealth of knowledge if an individual is living
an evolved life. What does that look like? Oh gosh an evolved life to me would be balance
in life to not feel like you’re in one of the extremes. You know either chaotic living or super strict
white knuckling through misery living. We want to be somewhere in the balance can
you, you know live healthfully move your body in a way that feels good and you know makes
you feel amazing after not because you should quote earn your calories or anything like
that. You know are you eating as healthy as you
can about 80 to 90 percent of the time and allow flexibility to yeah order pizza with
your spouse on a Friday night or yeah absolutely have that cold beer on a hot patio. I think life needs to include those things
to be sustainable. Absolutely just that balance. The balance. Chelsey, thank you so much for being on the
show I personally learned a whole bunch from you. Take some time to digest that no pun intended. I love a good food pun. So, Chelsey thanks again for being on the
show and we’ll see you guys next time. Thanks for having me. Hey guys thanks for watching if you enjoyed
this video I’d recommend you subscribe to our channel at EvolutionVN and you could do
so below. Each week we’ll be releasing a new information-packed
interview which will simplify your health and fitness and help you maximize your life. So, subscribe below to be notified whenever
a new video is released until then live an evolved life.

2 Replies to “My Evolved Life | Episode #1 – Chelsey Love | Get Away From Diets”

  1. Our guest today is Chelsey Love, a Registered Dietitian since 2010. We had a great conversation about nutrition and covered topics such as intuitive eating, how to read a label, the importance of getting screened for celiac disease, and much more.

    She knows what she's talking about!

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